nutrition assistant

Houston Methodist

<div>At Houston Methodist, the Nutrition Assistant position is responsible for educating the patient on the dining services programs/process, is the initial point of contact for problem resolution, and assures that information regarding the diet is accurate. This position is available to assist the patient with menu selection specific to their physician prescribed diet order, ensure timely meal/tray delivery, and monitor feedback for improvement in selection and quality. The Nutrition Assistant position is responsible for correcting issues relayed from patients to appropriate staff and communicates with peers and management regarding identified hazards in the workplace, following correct procedures in sanitation of work areas as appropriate. This position follows all department policies and procedures and complies with the local relevant Food Ordinances.
<div>
PEOPLE ESSENTIAL FUNCTIONS 
<ul><li>
Greets patients, using their name whenever possible, and educates them on the dining services programs/process, specific to their physician prescribed diet order when available. Interacts in a positive, professional manner with patients, family and staff. Communicates clearly and professionally to nursing, interprofessional staff and peers to promote both work efforts and problem resolution.</li><li>
Serves as the first point of contact for all complaints involving patient Food Services. Follows through with resolving any problems and communicating to management when patient food service problems are identified.</li><li>
Communicates pertinent information, e.g., difficulty eating, poor appetite, nourishment concerns, formula usage, requests to see the Dietitian, etc., to ensure proper handling and processing of information.</li><li>
Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability.</li></ul> 

SERVICE ESSENTIAL FUNCTIONS 
<ul><li>
Assures that all new admits receive information regarding the operation of the dining services program and their prescribed diets. Assists and accommodates patients, as needed, with information regarding their diets, e.g., answering questions about their menu selections, placing their order using computerized software, meal ordering directions and problems, etc. Distributes tube feedings, nourishments/supplements, fruit baskets, and birthday cakes, when ordered, to patients at the assigned times.</li><li>
Identifies menu items and describes every item on the menu, responding to inquiries regarding taste and ingredients, as appropriate.</li><li>
Checks the tray for accuracy and presentation prior to delivering to the patient. Secures any missing items or additional items requested by the patient at the time of delivery. Assists in plating food items on patients' trays during peak times, per team leader or management. Delivers trays and sets up accordingly.</li><li>
Accurately logs and tracks customer concerns on appropriate document. Utilizes appropriate patient identifiers prior to meal delivery. Ensures that patients are satisfied with all levels of service ensuring that patient is satisfied prior to leaving the room. Contributes towards improvement of department score for patient satisfaction, through peer-to-peer accountability to service standards.</li></ul> 

QUALITY/SAFETY ESSENTIAL FUNCTIONS 
<ul><li>
Confirms diet orders listed as &iquest;no orders&iquest; on the patient meal work sheets, including orders, which do not conform to standard diet orders, maintaining current and knowledgeable of patient diet orders and hospital menus. Reviews Insulin reports/tickets for patients on diabetic medications that require medication reminders prior to meal delivery as appropriate; contacts nursing accordingly.</li><li>
Performs quality or PI projects, as directed, which may include test trays. Ensures correct selection of meals is served to reduce waste and redundancy. Collects soiled trays from patient rooms, returns to food carts and records calorie count information on the tray tickets.</li><li>
Provides accurate documentation of work performed. Maintains an orderly work area, ensuring that supplies, equipment, parts, etc., are stored in cabinets, closets or other designated areas.</li></ul> 

FINANCE ESSENTIAL FUNCTIONS 
<ul><li>
Inventories and keeps condiments at pre-established amounts to reduce waste and stay within budgeting funds. Maintains stock of patient menus on assigned floors.</li><li>
Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed.</li></ul> 

GROWTH/INNOVATION ESSENTIAL FUNCTIONS<ul><li>
Makes recommendations to improve patient satisfaction scores through excellent room service advocacy. Assists management in developing as well as implementing process improvements for increasing patient satisfaction.</li><li>
Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan on an ongoing basis.</li></ul> 
This job description is not intended to be all-inclusive; the employee will also perform other reasonably related business/job duties as assigned. Houston Methodist reserves the right to revise job duties and responsibilities as the need arises.</div>
<div>EDUCATION 
<ul><li>
High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.)</li></ul> 

WORK EXPERIENCE 
<ul><li>
One year of customer service or hospitality experience preferred</li></ul></div>
LICENSES AND CERTIFICATIONS - REQUIRED 
<ul><li><div>
Must have one of the following certifications:
</div></li><li><ul><li>Food Handlers Permit - Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI)
</li><li>Certified Food Manager - Obtain in 90 days; Once Food Service Manager Certification is obtained, Food Handler Permit is no longer required; Food Service Manager must be renewed every 5 years
</li></ul></li></ul>KNOWLEDGE, SKILLS, AND ABILITIES 
<ul><li>
Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations</li><li>
Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security</li><li>
Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles</li><li>
Must possess good communication skills and be able to work in a fast-paced environment</li><li>
Demonstrates good judgment in professional decision-making</li><li>
Demonstrates skills and ability to obtain as well as analyze pertinent information in order to make informed decisions</li><li>
Demonstrates active listening skills giving full attention to what other people are saying</li><li>
Demonstrates the skills and ability to take appropriate follow-up action to ensure that the workload is processed and identified discrepancies are resolved within established time frames</li><li>
Demonstrates good judgment in professional decision-making</li></ul>
SUPPLEMENTAL REQUIREMENTS 
WORK ATTIRE<ul><li><div> 
Uniform Yes</div></li><li><div>
Scrubs No</div></li><li><div>
Business professional No</div></li><li><div>
Other (department approved) Yes</div></li></ul><div>
ON-CALL* 
<ul><li>Note that employees may be required to be on-call during emergencies (ie. DIsaster, Severe Weather Events, etc) regardless of selection below.</li></ul></div><ul><li><div> 
On Call* No</div></li></ul>
TRAVEL** 
**Travel specifications may vary by department**<ul><li><div> 
May require travel within the Houston Metropolitan area No</div></li><li><div>
May require travel outside Houston Metropolitan area No</div></li></ul>
Company Profile:
Houston Methodist Hospital is recognized by U.S. News &amp; World Report as the No. 1 hospital in Texas and one of America&rsquo;s &ldquo;Best Hospitals.&rdquo; As a full-service, acute-care hospital located in the Texas Medical Center and the flagship hospital of Houston Methodist, it has evolved into one of the nation&rsquo;s largest nonprofit teaching hospitals and a leader in innovative medical research with a comprehensive residency program. Two of Houston Methodist&rsquo;s primary academic affiliates are among the nation&rsquo;s leading health care organizations: Weill Cornell Medicine and New York-Presbyterian Hospital. Houston Methodist also has affiliations with Texas A&amp;M University and the University of Houston. With 948 operating beds, 85 operating rooms and more than 8,400 employees, Houston Methodist Hospital offers unparalleled care for thousands of patients from around the world.
Houston Methodist is an Equal Opportunity Employer.</div>

Nutrition Assistant - Part Time/Evenings

Catawba County Schools

<div>JOB TITLE: School Nutrition Assistant/Custodian
 
FLSA STATUS: Non-Exempt 
BENEFITS STATUS: Full-Time, 8 Hours/Day 
SALARY RANGE (HOURLY): $15.00 &ndash; $17.41 BASED ON EXPERIENCE 
GENERAL STATEMENT OF JOB 
SN Assistant 
Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, and all other food service activities. Will assist with development of kitchen staff and promotes good community relations among school staff, parents, and operation departments. Should function as cook, cashier, server or helper on a rotation basis. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. 
Custodian
Under general supervision, performs a variety of general custodial and light groundskeeping work in the care and maintenance of assigned school buildings and other school system facilities. Work involves sweeping, mopping and using vacuum cleaners to clean floors; washing walls, woodwork and fixtures; and policing buildings to empty trash and pick up debris, etc. Reports to the school principal or assigned supervisor. 
SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS 
SN Assistant<ul><li>
Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided.</li><li>
Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period.</li><li>
Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards.</li><li>
Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule.</li><li>
Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines.</li><li>
Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards.</li><li>
Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies.</li><li>
Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory.</li><li>
May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service.</li><li>
Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service.</li><li>
Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period.</li><li>
May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed.</li><li>
Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity.</li><li>
Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files.</li><li>
Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures.</li><li>
May assist manager with preparation of deposit and may deliver or secure bank deposit in manager&rsquo;s absence.</li><li>
Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager.</li><li>
Assists students, parents, teachers and school staff with questions concerning meal program.</li><li>
Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room.</li><li>
Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record.</li><li>
Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier&rsquo;s cash summary.</li><li>
Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries.</li><li>
Must follow workplace safety procedures including the use of safety and personal protective equipment.</li><li>
Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis.</li><li>
May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections.</li><li>
Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public.</li><li>
Ensure compliance with established food safety practices regarding proper dress and hygiene.</li><li>
Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services.</li><li>
Hours may fluctuate year to year or as the manager sees fit to maintain a fluid operation.</li></ul> 
ADDITIONAL JOB FUNCTIONS
May function as cook, cashier, server or helper. Should be prepared to answer questions regarding 
ingredients that address food allergies or meal components eligibility, food items as they count toward a 
reimbursable meal and/or pricing of a la carte items. 
 
Performs other related work as required. 
Custodian<ul><li>
Performs minor or routine maintenance on appliances and equipment, as abilities allow.</li><li>
Sweeps, mops, vacuums, shampoos, strips, waxes and buffs floor surfaces.</li><li>
Cleans restroom areas and replenishes paper supplies, hand soap, hand sanitizer as necessary.</li><li>
Cleans windows, walls, woodwork, blinds and light fixtures.</li><li>
Dusts and cleans desks and other furniture.</li><li>
Empties trash receptacles; deposits recyclable material in proper containers.</li><li>
Inspects heating system and patrols buildings to inspect for safety or maintenance problems.</li><li>
Sweeps sidewalks and walkways outside of buildings; polices grounds, picking up debris; shovels snow and/or applies de-icing compounds to walkways and driveways.</li><li>
Disinfects high touched and widespread areas.</li></ul> 
ADDITIONAL JOB FUNCTIONS
Opens and/or secures buildings at start and end of work day, respectively; turns on and off lights at start and end of day, respectively; and adjusts heating or air conditioning as appropriate. Arranges furniture for meetings or other events. Lifts and/or moves furniture, equipment and supplies.
Works at special school events as required. Performs other related functions as directed by the supervisor. 
MINIMUM TRAINING AND EXPERIENCE 
A High School Diploma or GED. 
SN Assistant 
One to two years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. 
Custodian
Two years of experience in custodial work or any equivalent combination of training and experience, which provides the required knowledge, skills and abilities. 
MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM
ESSENTIAL JOB FUNCTIONS 
Physical Requirements: 
SN Assistant: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. 
Physical Requirements:
Custodian: Must be physically able to operate vacuum cleaners, carpet shampooers, buffers, brooms, mops, small hand tools, etc. Must be able to exert up to 50 pounds of force occasionally, and/or up to 25 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Must be able to perform work involving physical strength for extended periods of time. Physical demand requirements are for Medium to Heavy Work. 
Data Conception: 
Requires the ability to compare and/or judge the readily observable, functional, structural or composite 
characteristics (whether similar or divergent from obvious standards) of data, people, or things. 
 
Interpersonal Communication: 
Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability 
to receive instructions, assignments or directions from superiors. Requires the ability to work 
cooperatively with coworkers to complete group tasks and to serve customer needs. 

 
Language Ability: 
SN Assistant: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. 
Language Ability:
Custodian: Requires the ability to read simple forms. Requires the ability to prepare time sheets and supply requisitions using prescribed format. 
 
Intelligence: 
Requires the ability to apply common sense understanding to carry out instructions furnished in written, 
oral, or diagrammatic form; to deal with problems involving several concrete variables in or from 
standardized situations. 
 
Verbal Aptitude:
Requires the ability to record and deliver information, to explain procedures, and to follow oral and written 
instructions. Must be able to communicate effectively and efficiently in standard English. 
 
Numerical Aptitude: 
Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add 
and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to 
complete their time sheet correctly. 
 
Form/Spatial Aptitude: 
Requires the ability to inspect items for proper length, width, and shape. 
 
Motor Coordination: 
SN Assistant: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed. 
Motor Coordination:
Custodian: Requires the ability to coordinate hands and eyes rapidly and accurately in using custodial equipment. 
 
Manual Dexterity: 
Requires the ability to handle a variety of items such as kitchen and/or custodial equipment. Must have minimal levels of eye/hand/foot coordination. 
 
Color Discrimination: 
Requires the ability to differentiate between colors and shades of color. 
 
Interpersonal Temperament: 
Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to 
performing under stress and when confronted with emergency situations. Must be courteous and 
respectful of coworkers and customers. 
 
Physical Communication: 
Requires the ability to talk and hear. (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.) Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere. Store and take prescribed medication appropriately. 
Other: Requires valid NC driver&rsquo;s license and school bus driver&rsquo;s license (if applicable). Also, job may require driving to different schools to complete job assignments. 
KNOWLEDGE, SKILLS, AND ABILITIES
SN Assistant<ul><li>
Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.</li><li>
Ability to establish and maintain effective working relationships as necessitated by work assignments.</li><li>
Ability to read, understand and follow written work schedules written in English language.</li><li>
Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.</li><li>
Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places.</li><li>
General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures.</li><li>
General knowledge of proper storage methods for various foods, supplies, and equipment.</li><li>
General knowledge of how to operate and clean kitchen equipment.</li><li>
General knowledge of the importance of using standardized recipes and ability to follow them.</li><li>
Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation.</li><li>
Ability to read and follow standardized recipes and written instructions. Ability to recognize meal components for meal eligibility. Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to meal pattern and food allergies.</li><li>
Ability to properly clean and sanitize kitchen area, equipment, and utensils.</li><li>
Ability to calculate recipe extensions, foods needed and used, ability to calculate correct change for a monetary transaction.</li><li>
Ability to complete basic records such as temperature logs and production sheets.</li><li>
Ability to record time worked using a computerized time management system. Ability to use a computer quickly and precisely.</li><li>
Ability to follow established policies and procedures.</li><li>
Ability to establish and maintain effective working relationships as necessitated by work assignments.</li><li>
Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation.</li></ul>
Custodian<ul><li>
General knowledge of the standard methods, materials and equipment employed in custodial work.</li><li>
General knowledge of safety precautions and warning signals regarding school building equipment.</li><li>
General understanding of the proper procedures for handling hazardous wastes and hazardous substances.</li><li>
Some knowledge of cleaning procedures and the use of cleaning materials.</li><li>
Ability to follow a written schedule.</li><li>
Ability to follow instructions.</li><li>
Ability to perform medium to heavy physical work.</li><li>
Ability to exercise independent judgment and initiative in completing assignments.</li><li>
Ability to establish and maintain effective working relationships as necessitated by work assignments.</li></ul> 
DISCLAIMER 
The preceding job description has been designed to indicate the general nature and level of work 
performed by employees within this classification. It is not designed to contain or be interpreted as a 
comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job. It is not a contract or guarantee of employment, salary or benefits.</div>

School Nutrition Assistant (4 hr) / Custodian (2 hr) at Bandys

<div>JOB TITLE: School Nutrition Assistant/Custodian
 
FLSA STATUS: Non-Exempt 
BENEFITS STATUS: Full-Time, 6 Hours/Day 
SALARY RANGE (HOURLY): $15.00 &ndash; $17.41 BASED ON EXPERIENCE 
GENERAL STATEMENT OF JOB 
SN Assistant 
Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, and all other food service activities. Will assist with development of kitchen staff and promotes good community relations among school staff, parents, and operation departments. Should function as cook, cashier, server or helper on a rotation basis. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. 
 
Custodian
Under general supervision, performs a variety of general custodial and light groundskeeping work in the care and maintenance of assigned school buildings and other school system facilities. Work involves sweeping, mopping and using vacuum cleaners to clean floors; washing walls, woodwork and fixtures; and policing buildings to empty trash and pick up debris, etc. Reports to the school principal or assigned supervisor. 
SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS 
SN Assistant<ul><li>
Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided.</li><li>
Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period.</li><li>
Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards.</li><li>
Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule.</li><li>
Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines.</li><li>
Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards.</li><li>
Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies.</li><li>
Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory.</li><li>
May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service.</li><li>
Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service.</li><li>
Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period.</li><li>
May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed.</li><li>
Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity.</li><li>
Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files.</li><li>
Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures.</li><li>
May assist manager with preparation of deposit and may deliver or secure bank deposit in manager&rsquo;s absence.</li><li>
Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager.</li><li>
Assists students, parents, teachers and school staff with questions concerning meal program.</li><li>
Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room.</li><li>
Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record.</li><li>
Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier&rsquo;s cash summary.</li><li>
Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries.</li><li>
Must follow workplace safety procedures including the use of safety and personal protective equipment.</li><li>
Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis.</li><li>
May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections.</li><li>
Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public.</li><li>
Ensure compliance with established food safety practices regarding proper dress and hygiene.</li><li>
Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services.</li><li>
Hours may fluctuate year to year or as the manager sees fit to maintain a fluid operation.</li></ul> 
ADDITIONAL JOB FUNCTIONS
May function as cook, cashier, server or helper. Should be prepared to answer questions regarding 
ingredients that address food allergies or meal components eligibility, food items as they count toward a 
reimbursable meal and/or pricing of a la carte items. 
 
Performs other related work as required. 
Custodian<ul><li>
Performs minor or routine maintenance on appliances and equipment, as abilities allow.</li><li>
Sweeps, mops, vacuums, shampoos, strips, waxes and buffs floor surfaces.</li><li>
Cleans restroom areas and replenishes paper supplies, hand soap, hand sanitizer as necessary.</li><li>
Cleans windows, walls, woodwork, blinds and light fixtures.</li><li>
Dusts and cleans desks and other furniture.</li><li>
Empties trash receptacles; deposits recyclable material in proper containers.</li><li>
Inspects heating system and patrols buildings to inspect for safety or maintenance problems.</li><li>
Sweeps sidewalks and walkways outside of buildings; polices grounds, picking up debris; shovels snow and/or applies de-icing compounds to walkways and driveways.</li><li>
Disinfects high touched and widespread areas.</li></ul> 
ADDITIONAL JOB FUNCTIONS
Opens and/or secures buildings at start and end of work day, respectively; turns on and off lights at start and end of day, respectively; and adjusts heating or air conditioning as appropriate. Arranges furniture for meetings or other events. Lifts and/or moves furniture, equipment and supplies.
Works at special school events as required. Performs other related functions as directed by the supervisor. 
MINIMUM TRAINING AND EXPERIENCE 
A High School Diploma or GED. 
SN Assistant 
One to two years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. 
Custodian
Two years of experience in custodial work or any equivalent combination of training and experience, which provides the required knowledge, skills and abilities. 
MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM
ESSENTIAL JOB FUNCTIONS 
Physical Requirements: 
SN Assistant: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. 
Physical Requirements:
Custodian: Must be physically able to operate vacuum cleaners, carpet shampooers, buffers, brooms, mops, small hand tools, etc. Must be able to exert up to 50 pounds of force occasionally, and/or up to 25 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Must be able to perform work involving physical strength for extended periods of time. Physical demand requirements are for Medium to Heavy Work. 
Data Conception: 
Requires the ability to compare and/or judge the readily observable, functional, structural or composite 
characteristics (whether similar or divergent from obvious standards) of data, people, or things. 
 
Interpersonal Communication: 
Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability 
to receive instructions, assignments or directions from superiors. Requires the ability to work 
cooperatively with coworkers to complete group tasks and to serve customer needs. 

 
Language Ability: 
SN Assistant: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. 
Language Ability:
Custodian: Requires the ability to read simple forms. Requires the ability to prepare time sheets and supply requisitions using prescribed format. 
 
Intelligence: 
Requires the ability to apply common sense understanding to carry out instructions furnished in written, 
oral, or diagrammatic form; to deal with problems involving several concrete variables in or from 
standardized situations. 
 
Verbal Aptitude:
Requires the ability to record and deliver information, to explain procedures, and to follow oral and written 
instructions. Must be able to communicate effectively and efficiently in standard English. 
 
Numerical Aptitude: 
Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add 
and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to 
complete their time sheet correctly. 
 
Form/Spatial Aptitude: 
Requires the ability to inspect items for proper length, width, and shape. 
 
Motor Coordination: 
SN Assistant: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed. 
Motor Coordination:
Custodian: Requires the ability to coordinate hands and eyes rapidly and accurately in using custodial equipment. 
 
Manual Dexterity: 
Requires the ability to handle a variety of items such as kitchen and/or custodial equipment. Must have minimal levels of eye/hand/foot coordination. 
 
Color Discrimination: 
Requires the ability to differentiate between colors and shades of color. 
 
Interpersonal Temperament: 
Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to 
performing under stress and when confronted with emergency situations. Must be courteous and 
respectful of coworkers and customers. 
 
Physical Communication: 
Requires the ability to talk and hear. (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.) Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere. Store and take prescribed medication appropriately. 
Other: Requires valid NC driver&rsquo;s license and school bus driver&rsquo;s license (if applicable). Also, job may require driving to different schools to complete job assignments. 
KNOWLEDGE, SKILLS, AND ABILITIES
SN Assistant<ul><li>
Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.</li><li>
Ability to establish and maintain effective working relationships as necessitated by work assignments.</li><li>
Ability to read, understand and follow written work schedules written in English language.</li></ul><ul><li>
Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.</li><li>
Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places.</li><li>
General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures.</li><li>
General knowledge of proper storage methods for various foods, supplies, and equipment.</li><li>
General knowledge of how to operate and clean kitchen equipment.</li><li>
General knowledge of the importance of using standardized recipes and ability to follow them.</li><li>
Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation.</li><li>
Ability to read and follow standardized recipes and written instructions. Ability to recognize meal components for meal eligibility. Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to meal pattern and food allergies.</li><li>
Ability to properly clean and sanitize kitchen area, equipment, and utensils.</li><li>
Ability to calculate recipe extensions, foods needed and used, ability to calculate correct change for a monetary transaction.</li><li>
Ability to complete basic records such as temperature logs and production sheets.</li><li>
Ability to record time worked using a computerized time management system. Ability to use a computer quickly and precisely.</li><li>
Ability to follow established policies and procedures.</li><li>
Ability to establish and maintain effective working relationships as necessitated by work assignments.</li><li>
Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation.</li></ul>
Custodian<ul><li>
General knowledge of the standard methods, materials and equipment employed in custodial work.</li><li>
General knowledge of safety precautions and warning signals regarding school building equipment.</li><li>
General understanding of the proper procedures for handling hazardous wastes and hazardous substances.</li><li>
Some knowledge of cleaning procedures and the use of cleaning materials.</li><li>
Ability to follow a written schedule.</li><li>
Ability to follow instructions.</li><li>
Ability to perform medium to heavy physical work.</li><li>
Ability to exercise independent judgment and initiative in completing assignments.</li><li>
Ability to establish and maintain effective working relationships as necessitated by work assignments.</li></ul> 
DISCLAIMER 
The preceding job description has been designed to indicate the general nature and level of work 
performed by employees within this classification. It is not designed to contain or be interpreted as a 
comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job. It is not a contract or guarantee of employment, salary or benefits.</div>

School Nutrition Assistant (4 hr) at Mill Creek / Custodian (2 hr) at Catawba Elementary

Vostro World

Position: Nutrition InternAbout Vostro World:Vostro World is a premium health and fitness club dedicated to promoting a balanced, healthy, and active lifestyle. We believe in combining expert training with tailored nutrition plans to help our members achieve lasting fitness and wellness results.Role Overview:We are looking for an enthusiastic and motivated Nutrition Intern to join our Nutrition Department. This role provides hands-on exposure to client consultations, meal planning, and nutrition education in a professional fitness environment. The internship is ideal for individuals passionate about nutrition, fitness, and helping people improve their health through evidence-based practices.Key Responsibilities:Assist senior nutritionists in creating customized meal and diet plans for clients.Conduct basic nutritional assessments and maintain client records.Support members with dietary guidance and progress tracking.Participate in nutrition awareness sessions, workshops, and fitness events.Help create educational and promotional content for nutrition-related initiatives.Ensure all client information is handled with confidentiality and professionalism.Candidate Requirements:Bachelor&rsquo;s degree (or currently enrolled) in Human Nutrition, Dietetics, Food Science, or a related field.Strong understanding of basic nutrition principles.Excellent communication, organization, and teamwork skills.Passion for fitness, wellness, and continuous learning.Professional, positive, and client-focused attitude.Perks &amp; Benefits:Practical experience under certified nutrition professionals.Internship certificate upon successful completion.Opportunity for full-time employment based on performance.Access to Vostro World&rsquo;s fitness facilities and workshops.Job Type: Internship Contract length: 3 monthsPay: Rs20,000.00 - Rs25,000.00 per monthWork Location: In person

Nutrition Intern

Danone

<div>About the job

Danone MENA is looking for a talented Healthcare Nutrition Specialist (medical representative) to be based in Dammam, Saudi Arabia, like you!

In the context of Specialized Nutrition Middle East, you will be responsible to drive and contribute to SN brand market share in the assigned area, build productive scientific-based HCP relationships, taking responsibility for HCP satisfaction and loyalty by meeting their health care nutrition needs. 


The candidate will also carry the following responsibilities:

1.Influencing HCP attitude and behavior: 

<ul>
<li>Periodical visits to HCPs in hospitals, health clinics, private clinics, and private hospitals to establish strong scientific based relationship and position our Healthcare Nutrition solutions as preferred solutions with the HCP's and position SN as Company of first choice for the HCPs. With the appropriate level of scientific based argumentation and relationship development, convince HCPs to choose our solutions as first choice.</li>
<li>Ensure all doctors/HCP/KOL receive the right message, information, and clinical studies.</li>
<li>Illustrate the benefit/s of our solutions to the HCPs.</li>
<li>Conduct scientific audio / visual meetings for HCPs.</li></ul> 

<div>
<ul><li>Area Management:</li></ul></div> 

<ul>
<li>Identity business opportunities within respective area and evaluate learning's to develop business initiatives and</li>
<li>tactics to realize the real potential.</li>
<li>Implement &quot;weekly call cycle&quot; in constant coordination with direct manager.</li>
<li>Understand and respond to competitive activities and initiate and recommend actions to counter-act these in order to help protect our market position.</li>
<li>Maintaining a high level of product knowledge to ensure the ability to understand and explain all product information and hand outs and answer any question from HCP.</li>
<li>Following up customer queries/complaints.</li>
<li>Review business plan in line with cycle objectives on a quarterly basis with the Head of KSA .</li>
<li>Compile and submit reports on promotional activities in accordance to established formats and schedule.</li>
<li>Ensure that all business is conform to the WHO and local government code of ethics for infant formula products.</li>
<li>Conducting seminars and detailing nutrition education activities.</li>
<li>Daily database management and compliance with administrative procedures &amp; processes.</li>
<li>Ensure the accomplishment of qualitative and quantitative key performance indicators assigned for him/her for his/her respective area on daily, monthly and yearly bases.</li></ul> 


3.Team Input: 

<ul>
<li>Participate in daily and/or weekly meetings to discuss the market situation, problems that were faced and to appraise.</li>
<li>the activities versus the monthly KPIs.</li>
<li>Helping to run seminars/events.</li></ul> 

<div>
<ul><li>Intelligence and Insights Gathering:</li></ul></div> 

<ul>
<li>Collecting intelligence on the HCP Universe, e.g. identifying new contacts.</li>
<li>Monitor all competitor activities, including consumer offers, medical conferences and round tables and report it to management.</li>
<li>Conduct medical detailing face to face call and have on-going contact with identified lists of HCPs across the defined geographical area.</li>
<li>Build strong relationships to targeted HCPs and mapping the Decision-Making networks in the region.</li>
<li>Carry out promotional activities with targeted HCPs.</li>
<li>Update competitor intelligence and input into database.</li>
<li>Record and report back on call visits and progress against set objectives.</li>
</ul>
Attend and participate in internal meetings as required.
About you

To be successful in the role you should ideally have: 

Experience And Education:
<ul>
<li>Education: BSc. in Medical, Pharmacist or Dietitian</li>
<li>Experience at least for 2 years</li>
<li>Experience in Nutrition field is a plus. Experience with Primary Healthcare Center is a plus as well.</li></ul> 


Location:

Saudi Arabia, Dammam 


Skills:
<ul>
<li>Consumer Orientation: enabling the business to serve the consumer.</li>
<li>Entrepreneurial: recognizes and seizes business opportunities.</li>
<li>Rigor: thinks systematically, plans effectively.</li>
<li>Transparency: acts in an open and respectful manner.</li>
<li>Decision Making: combines decisiveness with sound judgment.</li>
<li>Team Player: connects effectively with others.</li>
<li>Getting Things Done: delivers results and measures performance according to plan.</li></ul> 


Languages required:

Arabic native and English. 


Danone Values: 
Candidates are expected to adhere to Danone's core values: Humanism, Openness, Proximity &amp; Enthusiasm. 


Danone is a world-leading food company operating in three business divisions: Fresh Dairy Products, Specialized Nutrition, and Waters. 
Danone&rsquo;s mission is Bringing health through food to as many people as possible and we want to invite people to join the movement for a healthier world. We recognize the power people have in impacting the world through their daily choices. Each time we eat and drink, we vote for the world we want to live in. We believe a healthy body needs healthy food. And healthy food needs a healthy planet and this is what our new signature One Planet One Health embodies.
About us

We offer 
Working in Danone MENA is one of the best places to build a strong career through everyday learning, empowerment, and team collaboration in an open culture &amp; environment. Our culture fosters autonomy and empowerment, where your everyday can be a fresh adventure - full of new possibilities and opportunities for your development.

Danone MENA doesn&rsquo;t just welcome what makes you unique, we value it. We&rsquo;re proud to be an equal opportunity employer, where all hires to our team are based on qualifications, merit, and business needs. We recruit, employ, train, and promote regardless of race, color, religion, disability, sex, national origin, age, genetic characteristic, or any other protected status. Faithful to our values of openness and humanism, all of our employees share in the commitment to engage one another with dignity and respect. 
For more information about Danone, its people, and its business, please visit www.danone.com</div>

Healthcare Nutrition Specialist - Dammam (Temp 6-month contract)

Jacked Nutrition

ob Title: Assistant Warehouse Manager Company: Jacked Nutrition Location: Islamabad, Pakistan Salary Range: PKR 50,000 &ndash; 65,000 per monthAbout Us: Jacked Nutrition is a leading health and fitness brand in Pakistan, providing premium supplements and nutrition products through our retail stores and online platforms. We&rsquo;re looking for a proactive and detail-oriented Assistant Warehouse Manager to join our logistics and operations team.Key Responsibilities:<ul><li>Assist the Warehouse Manager in daily warehouse operations and inventory control.</li><li>Supervise loading, unloading, and storage of goods to ensure accuracy and efficiency.</li><li>Monitor stock levels and coordinate with procurement and retail teams for replenishment.</li><li>Maintain records of all inbound and outbound shipments.</li><li>Ensure proper labeling, packaging, and dispatching of orders.</li><li>Enforce safety, cleanliness, and organization standards within the warehouse.</li><li>Train and guide warehouse staff to meet operational goals.</li><li>Support in audits, reporting, and performance tracking.</li></ul>Requirements:<ul><li>Bachelor&rsquo;s degree in Supply Chain, Business, or a related field.</li><li>2&ndash;3 years of experience in warehouse or logistics operations (experience in retail or FMCG preferred).</li><li>Strong organizational and leadership skills.</li><li>Hands-on experience with inventory management systems.</li><li>Excellent communication and team coordination abilities.</li></ul>Perks &amp; Benefits:<ul><li>Competitive salary package (PKR 50,000 &ndash; 65,000)</li><li>Growth and learning opportunities in a fast-paced environment.</li><li>Employee discounts on Jacked Nutrition products.</li></ul>How to Apply: Apply directly through Indeed.Job Type: Full-timeWork Location: In person

Assistant Warehouse Manager

Nestlé USA

<div>Assistant Manager, Medical Representative (Jeddah)
Location: Saudi Arabia- Jeddah
Business unit: Nestl&eacute; Health Science
POSITION SUMMARY
To achieve targeted sales of NHSc products in his/her territory by ensuring favorable recommendation by Health Care Professionals, representing Nestl&eacute; Health Science in the market as a trusted advisor in the field of Clinical Nutrition in order to become the leading consumer preferred and trusted Nutrition Solution provider for health-related needs in the Middle East. 
A DAY IN THE LIFE &hellip;<ul><li>Carries out sales calls in hospitals and non-hospital outlets in his/her territory according to the recommended cycle plan and as agreed with the Field Sales Supervisor/ Manager.</li><li>Develops highly scientific relationships with HCPs and decision makers through face-to-face sales calls, group presentations as well as other scientific events.</li><li>Provides data and suggests classification of contacts based on objective criteria.</li><li>Keeps visits&rsquo; records updated and uses them for call preparation/follow-up and to record market intelligence data.</li><li>Provides a weekly plan and subsequent reports on all visits/activities, sample distribution, support literature, to his manager. Also makes timely reports on area progress as well as competitive activities and other market intelligence data.</li><li>Organizes and carries out hospital presentations and group meetings with healthcare professionals on NHSc products.</li><li>Participates as needed in national and regional medical conventions and exhibits.</li><li>Manages agreed individual marketing expenses e.g. for samples and group meetings.</li><li>Participates actively in training events, cycle meetings and business review meetings.</li></ul>
What will make you successful&hellip;<ul><li>Graduate of Health-related science; Nutrition, Pharmacy, Science, Medicine, Nursing&hellip;etc., Or Graduate of Business studies + health related studies or experience.</li><li>Valid Driving License</li><li>1-3 years&rsquo; experience as Medical Representative in pharmaceutical or nutrition company or other sales experience</li></ul></div>

Assistant Manager, Medical Representation

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